Whole Roast Chicken with Braised Root Vegetables & Peas

Preheat your oven to 200°C (180°C fan/gas 6). In a deep, non-stick roasting tin, toss together the sliced potatoes, leeks, thyme leaves, chopped garlic, and swede. Spread them into an even layer, pour in the vegetable stock, and brush the vegetables lightly with rapeseed oil. Roast for 20 minutes.

Stuff the remaining thyme stalks into the chicken cavity for extra aroma. After the vegetables have roasted for 20 minutes, place the chicken directly on top of them. Roast for 1 hour or until the chicken is cooked through and the juices run clear. Check the potatoes halfway through; if they appear to be sticking or drying out, add about 150ml of water to the tin.

Once cooked, transfer the chicken to a carving board and let it rest for 10 minutes to keep the meat juicy. While the chicken rests, boil half of the frozen peas according to the package instructions. Carve the chicken legs and remove the skin, then serve with half of the braised root vegetables and the hot peas.

Allow the remaining chicken and vegetables to cool completely before storing them in the fridge for up to three days. For a quick second meal, reheat a portion of the chicken breast (skin removed) and vegetables in the microwave until piping hot, serving with the remaining peas.